Use a food processor to process the Butternut Snap/Nice biscuits and desiccated coconut into a crumb. Put aside till ready to use.

Now process the mint slices and set aside for assembly.

Remove the caramel from the tin, place into a mixing bowl and hand whisk for about a minute, till it's smooth.

In a separate mixing bowl, whip the cream till you have still peaks - If using a stand mixer, be careful not to over whip

Add all but 3 teaspoons of the mint slices to the caramel, mix it together, then stir in the caramel into the whipped cream Mix it well, it will be a thick, paste like consistancy.

Now we're going to layer your dessert. Either use 6 dessert bowls or 1 large dish. Start your layers with the biscuit crumb

Spread the creamy mixture over the crumb, then cover with crumbs, layer with cream, and so on till you've run out.

Sprinkle with reserved mint crumbs and chill in the fridge for 2-3hours.

Best chilled overnight Keeps in the refrigerator for 1 week